The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.

1. Food and Beverage
Service Managemet

2. Contents
I. Food and Beverage
operation:types,classification,types of
Catering,Organisational chart, Duties of F&B
staff.
II. Layout of Food Service Area.
III. Types of Services.
IV. Menu: types, French classical, Menu Planning.

3. General market
(non competitive market)
1. Hotels/ restaurants
2. Popular catering
3. Retail stores
4. Banqueting/
conferences/ exhibition
5. Leisure catering
6. Motorway service
station
7. Pubs & Wine bar
8. O.D.C

4. Classification
of
F & b service industry

5. Restricted market
(competitive market)
1. Transport catering
2. Clubs
3. Industrial(contract)
4. Private welfare

6. Cost provision in restricted
market
1. Industrial catering
2. Schools
3. Universities & colleges
4. Hospitals
5. The forces
6. Prisons
7. Industrial (own
catering)

7. Types of Catering Operations
 Commercial Operations
 Industrial or Non Commercial Operations
 Welfare Operations

8. Commercial Operations
 Target is to increase the profit so they
provide luxury decoration, comfort to their
guest.
 Ex:Hotels, Restaurant, Café

9. Non-Commercial Operations
 To fulfill need of the people then earn
profit.
 Ex: School, colleges, hospitals, hostel

10. Welfare Operation
 To help the others ,this kind of operation
do the social work run by help of
government as well as donation of people.
 Ex :Dharamshala, Anath-ashram

11. Sectors of F & b industry
1. Hotels 10. Discothèque
2. Restaurants 11. Nightclub
3. Ethnic restaurant 12. Pub
4. Coffee shop 13. Bar
5. Specialty Restaurant 14. Family style
6. Banquet 15. Destination restaurant…
7. Cafeteria 16. Casual restaurants
8. Snack Bars 17. Cafes
9. Bistros 18. Coffee houses

12. Hotels
 Commercial Sector of
food and Beverage
provide luxury
services.
 Accommodation
,Food and
Beverage,Laundry,sw
imming
pool, transport, conve
ction hall, internet etc.

13. Restaurants
 Provide food and Beverage
services and some
entertainment facilities.
 Discotheque, Tennis court.
 Caters for
families, travelers and
Holiday Makers.
 Décor of such restaurants
feature higher quality
materials with an eye
towards the "atmosphere"
desired by the
restaurateur.

14. Ethnic Restaurants
 Indian, Oriental,
Asian, Spanish, Greek,
Italian are just some
of many types of
ethnic Restaurants
 Offer many of the
standard dishes which
are now appearing
within a range of
other menu types.

15. Coffee Shop
 Coffee shop is a part of
the Hotel.
 Run 24 Hours.
 Pre-plated service has
been done.
 Offered some snacks
along with coffee.
 They Change their
Menu 4 times in a day.
 Used separate menu for
Breakfast, Lunch, Eveni
ng Tea, Dinner.

16. Specialty Restaurant
 It’s entire atmosphere
decor are similar to a
particular type of food or
theme.
 restaurants are full service
restaurants with specific
dedicated meal courses.
 As in Rajasthan specialty
restaurant the food served
to dance their local cultural
song and also used same
kind of dress to welcome
the guest.

17. Banquet
 Banquet is a place
where any occasion to
be celebrate They are
Formal, Informal
,Semi Formal.
 They provide a room
for meal and drinks.
 They are specially
used in
marriages, conference
s or small group
meetings.
 Self service is used in
the Banquet.

18. Cafeteria
 Primary self service
with customer
choosing selection
from a counter in
varying design and
layouts.
 Typically, a patron
takes a tray and
pushes it along a track
in front of the counter.
 Originally develop
from industrial feeding
market but now seen
in variety of sectors.

19. Snacks Bars
 Informal Restaurants
done quick service.
 Also have a counter
for self Service.
 They are specialize in
snacks, soda, ice
creams etc.

20. Bistros
 Bistros are those
restaurant which are
located near the river.
 Smaller establishment
with check
tablecloths, bentwood
chairs, clutterd décor
and friendly informal
staff.
 Offer honest basically
robust cooking.

21. Discotheque
 Is a Bar which offered
lite snacks along with
some soft drinks.
 Is a place where men
and women of
younger age group go
to relax by workouts.
 Fast dancing and loud
music with
psychedelic lights are
it’s sufficient feature.

22. Nightclubs
 Normally open in
Nights at
Dinner, Dance and
Celebrate.
 A Dispensing Bar
always provided
Decor is Lavish while
service is elaborate.

23. Pubs
 The pubs are Famous
for their expensive
wines and Spirits and
other alcoholic drink.
 In Pubs Bartenders
produces exclusive
cocktails and great
sommelier to keep the
wine glass full.

24. Bars
 Bar is the specialized
counter where drinks are
served.
 Bar normally served
alcoholic beverages such as
beer,liquer,wines,rum.
 Bar provide long stools or
chairs for the patrons along
with table or raised counter.
 A light music runs in bar
which gives best satisfaction
to the guests.

25. Family style Restaurant
 Family style restaurants
are restaurants that have a
fixed menu and fixed price,
usually with diners seated
at a communal table such
as on bench seats.
 More common in the 19th
and early 20th century,
they can still be found in
rural communities, or as
theme restaurants, or in
vacation lodges.

26. Coffeehouses
 Coffeehouse are casual
restaurants without table
service that emphasize coffee
and other beverages.
 Typically a limited selection
of cold foods such as pastries
and perhaps sandwiches are
offered as well.
 Their distinguishing feature is
that they allow patrons to
relax and socialize on their
premises for long periods of
time without pressure to
leave promptly after eating,
and are thus frequently
chosen as sites for meetings.

27. Destination restaurants
 A destination
restaurant is one that
has a strong enough
appeal to draw
customers from
beyond its community.

28. Casual Restaurant
 A casual dining restaurant is a
restaurant that serves
moderately-priced food in a
casual atmosphere. Except for
buffet-style restaurants,
casual dining restaurants
typically provide table service.
Casual dining comprises a
market segment between fast
food establishments and fine
dining restaurants.
 Casual dining restaurants
usually have a full bar with
separate bar staff, a larger
beer menu and a limited wine
menu. They are frequently,
but not necessarily, part of a
wider chain, particularly in the
United States.

29. Café’s
 Café’s and coffee
shops are informal
restaurants offering a
range of hot meals
and made-to-order
sandwiches.
 Cafés offer table
service. Many cafés
are open for breakfast
and serve full hot
breakfasts. In some
areas cafés offer
outdoor seating.

30. Types of Catering
1. Industrial catering
2. Off-Site catering
3. Club catering
4. Transport catering (airline catering, railway catering,
ship catering)
5. Welfare catering
6. Retail stores Catering
7. Restaurant Catering
8. O.D.C (Outdoor catering)
9. Leisure linked catering

31. Industrial Catering
 Similar to workers
canteen, cafeteria.
 Purpose of industrial
catering is to give
refreshment to the
workers.
 Large quantity of food
produced in dinning
room with limited
choices.
 Meals, tea, snacks are
provide time to time.

32. Off-Site Catering
 Marriages and
Festival concerned.
 Temporary structure
maintained.
 Food served in open
air.
 Simple Buffet is
maintained.

33. Club Catering
o Licensed Catering has
been done.
o Membership card is
required to enter in the
club.
o Provision of food and
drink in an
environment
dominated by licensing
requirement.
o Provide
snacks,Bevreges and
some fast food items.

34. Transport Catering
 Transport catering categorizes in three
parts:
 Railway Catering
 Airline Catering
 Cruise Catering

35. Railway Catering
• Glorious catering with fully
A-la –Carte menu.
• Pantry car used to take the
orders.
• Continental menu is used.
• Gives little choice to the
passengers.
• Offered both Vegetarian
and Non-Vegetarian food.

36. Airline Catering
 Special Branch of Catering where
equipments as well as money is not
distributed because all customers paying
heavily for their flights.
Passengers of Airline:
a. Executive class
b. Economic Class
c. Business class

37. Executive Class
a) A-la-Carte food is
served with limited
choice.
b) Silver service has been
done.
c) Proper Cover spread
with cutlery, crockery
and glassware.
d) Separate service for
vegetarian and Non
vegetarian.

38. Economic Class
 Table-d-Hote menu
offered with limited
choices.
 Vegetarian and Non-
Vegetarian food served
separately.
 Food served in a simple
plastic sheets.
 Plastic forks, spoons
and thermocol cups for
tea coffee are given.

39. Cruise Catering
 Cruise catering is one of the
most luxurious catering
 People have enough time in
journey.
 The food which served is fixed
with a little choice.
 Furniture is firmly fixed in the
floor to prevent sliding and
wobbling.
 Food items is stocked in the
store and prepare during the
journey.
 Production area is somewhat
different so gas fuel is used as
little as possible.

40. Welfare Catering
 This kind of catering
collect a number of
people.
 Langar,Mela,Yatras
concerned.
 A number of people
participate and take
meal.
 Provide self
Satisfaction

41. Retail Store Catering
 Provision of food and
drink as an adjunct to
retail provision.
 Provide meal and
drink both
 A-la-Carte food has
been served.

42. Hierarchy of Food & Beverage
Department

44. Duties and
responsibilities
of
F & B Manager

45. 1. Ensuring that the required
profit margins are achieved for
each food & beverage service
area, in each financial period.
2. Updating & compiling new wine
lists according to availability of
stock, current trends &
customer needs.
3. Compiling, in liaison with the
kitchen, menus for the various
food service areas & for special
occasions.
4. The purchasing of all
materials, both food & drink.

46. 5. Ensuring that the quality in relation
to the price paid is maintained.
6. Determining portion size in relation
to selling price.
7. Departmental training &
promotions, plus the maintenance
of the highest professional
standards.
8. Employing & dismissing staff.
9. Holding regular meetings with
section heads to ensure all areas
are working effectively, efficiently
& are well coordinated.

47. Duties &
responsibility
of
Restaurant
Manager

48. 1. Operation of dining
rooms.
2. Helps in hiring, training,
scheduling of staffs.
3. Maintains service
standards.
4. Briefings.
5. Service supervision.
6. Handles guest
complaints.
7. Helps in menu planning,
cost control and sales

49. 8. Carries out management policies in the
department…
9. He also meets guests and handles problems and
complaints.
10. He directs personnel, plans and forecasts.
11. He coordinate with executive chef, chief
cashier, sales manager and the maintenance
and security departments.

50. Attributes
of
F & B staff

51. Steward
1. A professional & hygienic
appearance.
(How you look & the first
impressions you create)
2. Knowledge of food &
beverages & technical
ability.
3. Punctuality
4. Local knowledge
5. Personality
6. Attitude to the customer
7. Memory

52. 8. Honesty
9. Loyalty
10. Conduct
11. Sales ability
12. Sense of urgency
13. Customer
satisfaction
14. Complaints
15. Contribution to the
team

53. Layout of Coffee shop

55. Layout of Fast food
restaurant

57. Layout of Specialty restaurant

60. Layout of Banquets

63. Menu Planning

64. Menu
Menu is primarily a selling aid.
The word ‘ menu ‘dates back to
eighteenth century, although
the
custom of making a list of the
courses for a meal is
much older. The bill of fare was
originally very large &
was placed at the end of table for
everyone to
read. As the time progressed the
menu became
smaller in size & a no. of copies
were made which
allowed individuals to read their
own copy.

65. Types of Menu
1. Table d'hôte
2. A-La-Carte
3. Carte-de-jour
4. Plate-de-jour

66. Table d'hôte
 The menu has a fixed number of courses.
 There is a limited choice within each
course.
 The selling price is fixed
 The food is usually available at a set time.

68. A La Carte
 The choices are
generally more
extensive.
 Each dishes are priced
separately.
 There may be longer
waiting times as some
dishes are cooked and
finished to order.

69. COMPILING OF MENU
There are number of considerations to bear in
mind when compiling a menu.
1) Type:
 Assess the type of meal
 Assess the type of kitchen and staff available in
relation of equipment and skills.
 Assess the type of food service area and its
capacity in relation to china, silver and glassware.
 Assess the skills of food service area staff and the
number of courses to be served.

70. 2).Supplies
 Make a note of seasonal supplies.
 Ensure the local availability of supplies.
3). Balance
 Strike a right balance between light and
heavy dishes.
 Vary the sequence of preparation of each
course.
 Change the seasoning, flavouring and
presentation.

71. 4). Food Value.
 Use commodities and method of cooking, which
will preserve the natural nutritive properties of
raw materials and be balanced.
5). Colour
 Avoid either clashes of colour or repetition of
similar colour.
6). Language
 The menu should be written all in French or all
in English and should be easily understood by
customer.
 Ensure proper spellings, correct terms, proper

72. Aspects of Menu Planning

73. Guestronomic Aspect
A menu should be planned as a whole and
as an entity in itself. Utmost care should be
taken to avoid a succession of independent
and unrelated courses. For this, there
should be an overall balance with no
repetition of colour, ingredients, texture,
words, shapes, consistency, cooking
methods, etc.

74. Economic Aspect
The cost of a menu should be in relation to
the selling price. Food costs should be
maintained at a stipulated level to
maximize profits.

75. Practical Aspect
The type of kitchen and service area, its
staff, equipment and size must be
considered while planning menus. The meal,
supplies available and customers catered to
are the other factors to be borne in mind.

76. Factors to be
considered while
planning a Menu

77. 1. The type of menu
2. The kind of meal
3. Type of customers
4. The capability of kitchen staff
5. Style of presentation and garnish
6. Stipulated price
7. Season
8. Supplies

78. 9. Balance
 Avoid repeating of words when writing the
menu.
 Colours should not be repeated.
 Menus should start with light dishes,
progress to more substantial items and
finish with a light course.
 Texture should be different.
 Sauces should vary.
 Garnishes using traditional names must
be correct.

79.  Ingredients must be maintained or balanced
specially on the table d'hôte menus.
Nutritional requirements of persons engaged
in light or heavy work must also be
considered.
 Colour is the most important factor
considered in presentation of food. Artificial
colours, if used, must be in moderation.
Colourful garnishes improve the appearance
of drab-looking food.

80.  Wordings are of utmost importance in the
preparation of a menu.
 Language must be easily understood.
 French menus may be accompanied with
English translations.
 French wordings must have correct spellings
and accents.
 Only one language should be used.
 The use of capital letters should be systematic.

81. French
Classical Menu

82. Hors-d’oeuvre
It includes salads, fish(lobster, smoked eel & prawns),
meats (pates), canapés (foie gras, asparagus tips, tomato,
gherkins) egg (poached, hard boiled )

83. Soup (potage)
It includes all soups, both hot and cold…

84. Egg dishes (oeufs)
There are a great number of egg dishes beyond
the usual omelettes but these have not retained
their popularity on the modern menu.

85. Pasta & rice (Farineaux)
Includes all pasta and rice dishes. Can be referred to
as farinaceous dishes.

86. Fish (Poisson)
 Fish dishes, both hot and cold. As fish is easily
digested and helps to prepare to appetite for
heavier courses that follow.

87. First meat course. Generally small, well garnished dishes
which come from the kitchen ready for service.
Accompanied by a rich sauce or gravy. Potatoes and
vegetable are not served in this course.

88. Releve
This refers to main roasts or other larger joints
meats, which would be served together with potatoes
and vegetables.

89. Sorbet
A rest between courses, where the dinner may obtain
their second wind. It is usually iced water, flavored with
appropriate wines and liqueurs. It is avoided after a cold
entrée.

90. Roasts or Roti
Course consists of roasts poultry or game
bird, like chicken, turkey, duck and quail.

91. Vegetables and Legumes
At this stage, the meal returns from heavy to light items.
Single vegetables are served with sauces.

92. Salads (Salade)
Refers to a small plate of salad that is taken after
a main course and is quite often a green salad
and dressing.

93. Cold Buffet (Buffet froid)
This course include a variety of cold meat and
fish, cheese and egg items together with a range
of salads and dressings..

94. Cheese (Fromage)
Includes the range of cheese and various
accompaniments, including breads, biscuits, celery,
grapes and apples. This course can also refer to cheese
based dishes such as soufflés.

95. Sweets (Entrements)
Refers to both hot and cold puddings.

96. Savoury (Savoureux)
Sometimes simple savouries, such as Welish Rarebit or
other items on toast, or in pastry, or savoury souffles,
may be served in this stage.

97. Fruit (Dessert)
Fresh fruits, nuts and sometimes candied fruits.

98. Beverages
Refers to coffee but now a days refer to a wider
range of beverages including teas, coffee,
chocolate and proprietary beverages.

99. Types of Service

100. Types of Services
1. Silver or English service
2. Family Services
3. Plated or American service
4. French service or Butler service
5. Russian service
6. Gueridon service
7. Bar counter
8. Booth counter

101. Silver service or
English
Description  Presentation and service of food by staff
from oval flat or dish from left.
Uses  High class establishments, cruise
liners, first class travel catering, and
formal banquet.
Advantage
 Dishes look good; skill of service- waiters
Dis-advantage  Required skilled staff; costs are increased
service is slow; and lots of dishes are
utilised.

102. Family service
Description  Main courses are plated with vegetables
placed in multi-portioned dishes for customers
to help themselves. Sauces are offered
Uses  Some functions, privet parties, clubs and
institutions.
 Staff requirements and skill are decreased. It
Advantage
is a time-savings; customers to help
themselves. Sauces are offered.
Dis-advantage  Service is impersonal, spillage may occur.

103. Plated or American service
Description  Service of pre-plated food from the kitchen
 Less functions, privet parties, clubs and
Uses
institutions.
Advantage  Economy of equipment; speed and simplicity;
saves labor; increase turnover; labor may be
unskilled, hence it reduces cost.
Dis-advantage  Kitchen time and labor are increased;
appearance may be affected due to
overcrowding of plates.

104. French Or Butler service
Description  Presentation and service of food by staff
Uses  High class establishment, royal functions and
balls.
Advantage  Personalized and good presentation
Dis-advantage  Skilled staff; increased costs; suitable for small
gathering; possibility of unequal portioning

105. Russian service
Description  Table is laid with food for guests to help
themselves.
Uses
 At functions and private parties, limited use.
Advantage  Staff requirements and skill are decreased. It
is a time-savings; customers to help
themselves. Sauces are offered
Dis-advantage  Service is impersonal, spillage may occur

106. Guerideon service
Description  Food is served from side table or trolley; may
, include cooking, flambé, carving; preparation
of salad/dressing, filleting.
Uses  Specialty restaurant, high class
establishment, and night clubs.
 Help in merchandising; food is spectacular and
Advantage classy.
Dis-advantage  Labour is expensive and skilled; time
consuming; special equipment; portion control
might be difficult

107. Bar Counter
Description  Service to customer at bar counter, seated on
stools.
 Bars and Pubs
Uses
Advantage  Quick service and personalized
Dis-advantage  More pressure on staff; need to be
effervescent.

108. Booth service
Description  Service to customer seated on long benches
in booths, where food is served with either
hand to guests seated but always facing them.
Uses  Fast food and casual dining cafes.
 Quick service, reasonably personalized.
Advantage
Dis-advantage  Very casual and in appropriate for fine dining

109. Thank You !
------amaresh------
-----jha---------------
(Lecturer) @
Vivekanand Institute of Hotel
and tourism Management